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Raspberry Coconut Layer Bars

By on January 27, 2014
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By Julie of By The Recipe.

Growing up in Canada, our second language we learn in school is French. That is of course, when you grow up in English-speaking Canada.

We started French in grade six. I can’t remember, but probably a couple of hours a week. Not much. Thankfully we were fortunate at our school to have an amazing French teacher. I’m certain that even the weakest French students liked French class more than any other. Well, maybe not gym. Or art. We also had a fantastic art teacher. Back in the days when there was such a thing as an art teacher.

At the end of grade 7, after only two years of casual French, my teacher suggested I switch schools and enter the new French immersion program being offered at a different school. I appeared to have a knack for the language.

I’m not sure why I didn’t go. Maybe it was because the school was quite a distance. Maybe it was because I wanted to finish my elementary school years with my best friends. Funny, now that I think back on it. Those “best friends” hardly spoke to me all that next year. I digress and that is a story for another time. Mom, can you remember why I didn’t go?

Eighth grade passed. Friends stop speaking to me, right, I wasn’t going to talk about that. I made new friends. Some great friends in fact. Our French teacher took us on an exchange. We spent a few days in a remote, small village in Quebec. All of us spoke better French than their English. It was a great opportunity to practice. I was told by my teacher that because my French was the strongest of my classmates, I was placed with the family that spoke no English. At all.

Of course, I survived.

The following fall, the start of the high school year, we were surprised to find out that the new French immersion high school program would be located in MY high school, where I was going.

Hindsight.

In so many ways, now, I wish I had gone into that French immersion program. Obviously, because now I live in a French speaking province. And not so obviously, that it would have been a good experience.

Hindsight.

I’m not changing the subject, it will all loop around. Stay with me.

So Facebook. Yup I’m on it. Early on, I was friended by a high school classmate, Dani. In high school our circles over-lapped at times. We were friends, but not “besties”. My fondest memory was spending much of our prom together.

Anyways, years later, we have connected on Facebook in a way that we never did, ahem, many years ago.

Want to know the kicker? Dani was in that French immersion program.

Good things come to those that wait.

P.S. When I find them I will post pictures from our prom.

 

Raspberry Coconut Layer Bars

Dani says she’s not a baker. I think she just needs to come and visit me and I can show her the ropes. This is an easy recipe, but I can’t remember where I found it. Enjoy Dani!

1 2/3 cups graham cracker crumbs
1/2 cup butter, melted

2 2/3 cup flaked coconut
1 small can of sweetened condensed milk
1 cup raspberry jam

1/2 cup semi-sweet chocolate chips
1/4 cup white chocolate chips

Preheat oven to 350 degrees.

Pour graham cracker crumbs into a 9×13 baking pan.
Add melted mutter and mix until all crumbs are coated.
Spread evenly over the bottom of the pan, and press firmly to make a crust.

Spread coconut evenly over crust.

Pour sweetened condensed milk evenly over coconut.

Bake for 20-25 minutes, until lightly brown.

Spread jam over the coconut layer.
Chill for 3-4 hours.
Melt chocolate and white chocolate in separate bowls, and drizzle over top of the raspberry jam. Cut and chill.

 

Julie of By The Recipe says this about her food writing:

I’m not sure which came first: my sweet tooth, or my desire to bake.  Before I was a wife and a mother, I was a baker.  I love to bake.

Before kids, I wasn’t much of a cook. After kids, my cooking abilities improved, I guess because I needed to feed my family. Over the years I have come to enjoy cooking, almost as much as baking.  But let’s be honest, the best part of baking and cooking are the accolades of a great mouthful of food. That inspires me.

When I cook, I cook by the recipe. Almost always.

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